What are the main ingredients in Garlic & Lemon Butter Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Blender

What is the nutritional information of Garlic & Lemon Butter Trout?

Calories: 373, Carbs: 40 grams, Fat: grams, Protein: 30.5 grams, Sugar: 18.8 grams, Salt: 312 grams

How do I prepare Garlic & Lemon Butter Trout?

CARROTS: Boil the kettle. Place a pot (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and simmer for 5-6 minutes until the carrots are soft. TROUT: Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through to your preference. Remove from the pan and cover to keep warm. LEMON BUTTER: Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add a squeeze of lemon juice (to taste) and the wine. Cook for 2-4 minutes until the wine has almost all evaporated. Remove the pan from the heat and add ½ the chopped parsley and 60g of butter. Mix until melted and combined. PURÉE: Once the carrots and onions are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving. SALAD: In a bowl, combine the diced tomato, the shredded leaves, a drizzle of olive oil, a squeeze of lemon juice, and seasoning. GREAT WORK, CHEF!: Smear the carrot purée on the plate and top with the trout fillet. Pour over the garlic butter sauce and serve the fresh salad on the side. Garnish with the remaining parsley. Serve any remaining lemon wedges alongside.

What should be prepared from my kitchen to make Garlic & Lemon Butter Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Blender

Garlic & Lemon Butter Trout

Name: Garlic & Lemon Butter Trout
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Blender

Indulge in buttery and zesty garlic lemon trout, served with velvety carrot purée, fresh parsley, and a side of tangy tomato and leafy salad. Yum!

Garlic & Lemon Butter Trout

with carrot purée & a fresh salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Carrot
Fish
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Italian Rub
Onion
Onions
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Tomato
Tomatoes
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Blender

Serves 1

CARROTS
Boil the kettle. Place a pot (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 100ml of boiling water, cover with the lid, and simmer for 4-5 minutes until the carrots are soft.
TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through to your preference. Remove from the pan and cover to keep warm.
LEMON BUTTER
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add a squeeze of lemon juice (to taste) and the wine. Cook for 2-4 minutes until the wine has almost all evaporated. Remove the pan from the heat and add ½ the chopped parsley and 30g of butter. Mix until melted and combined.
PURÉE
Once the carrots and onions are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
SALAD
In a bowl, combine the diced tomato, the shredded leaves, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
GREAT WORK, CHEF!
Smear the carrot purée on the plate and top with the trout fillet. Pour over the garlic butter sauce and serve the fresh salad on the side. Garnish with the remaining parsley. Serve any remaining lemon wedges alongside.

Carrot - 240g
Onion - 1
NOMU Italian Rub - 5ml
Rainbow Trout Fillet - 1
Garlic Clove - 1
Lemon - 1
White Wine - 15ml
Fresh Parsley - 4g
Tomato - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

CARROTS
Boil the kettle. Place a pot (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and simmer for 5-6 minutes until the carrots are soft.
TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through to your preference. Remove from the pan and cover to keep warm.
LEMON BUTTER
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add a squeeze of lemon juice (to taste) and the wine. Cook for 2-4 minutes until the wine has almost all evaporated. Remove the pan from the heat and add ½ the chopped parsley and 60g of butter. Mix until melted and combined.
PURÉE
Once the carrots and onions are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
SALAD
In a bowl, combine the diced tomato, the shredded leaves, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
GREAT WORK, CHEF!
Smear the carrot purée on the plate and top with the trout fillet. Pour over the garlic butter sauce and serve the fresh salad on the side. Garnish with the remaining parsley. Serve any remaining lemon wedges alongside.

Carrot - 480g
Onion - 1
NOMU Italian Rub - 10ml
Rainbow Trout Fillets - 2
Garlic Clove - 1
Lemon - 1
White Wine - 30ml
Fresh Parsley - 8g
Tomato - 1
Salad Leaves - 40g

Download the Recipe

Serves 3

CARROTS
Boil the kettle. Place a pot (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 300ml of boiling water, cover with the lid, and simmer for 5-6 minutes until the carrots are soft.
TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through to your preference. Remove from the pan and cover to keep warm.
LEMON BUTTER
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add a squeeze of lemon juice (to taste) and the wine. Cook for 2-4 minutes until the wine has almost all evaporated. Remove the pan from the heat and add ½ the chopped parsley and 90g of butter. Mix until melted and combined.
PURÉE
Once the carrots and onions are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
SALAD
In a bowl, combine the diced tomato, the shredded leaves, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
GREAT WORK, CHEF!
Smear the carrot purée on the plate and top with the trout fillet. Pour over the garlic butter sauce and serve the fresh salad on the side. Garnish with the remaining parsley. Serve any remaining lemon wedges alongside.

Carrot - 720g
Onions - 2
NOMU Italian Rub - 15ml
Rainbow Trout Fillets - 3
Garlic Cloves - 2
Lemons - 2
White Wine - 45ml
Fresh Parsley - 12g
Tomatoes - 2
Salad Leaves - 60g

Download the Recipe

Serves 4

CARROTS
Boil the kettle. Place a pot (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 400ml of boiling water, cover with the lid, and simmer for 6-7 minutes until the carrots are soft.
TROUT
Pat the trout dry with paper towel. Coat the flesh with the NOMU rub and seasoning. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip, and fry for 30-60 seconds or until cooked through to your preference. Remove from the pan and cover to keep warm.
LEMON BUTTER
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 30-60 seconds, shifting constantly. Add a squeeze of lemon juice (to taste) and the wine. Cook for 2-4 minutes until the wine has almost all evaporated. Remove the pan from the heat and add ½ the chopped parsley and 120g of butter. Mix until melted and combined.
PURÉE
Once the carrots and onions are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
SALAD
In a bowl, combine the diced tomato, the shredded leaves, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
GREAT WORK, CHEF!
Smear the carrot purée on the plate and top with the trout fillet. Pour over the garlic butter sauce and serve the fresh salad on the side. Garnish with the remaining parsley. Serve any remaining lemon wedges alongside.